Butter Chicken without a Marinade
A simplified skillet curry with chicken breast, onion, garlic, ginger, garam masala, tomato sauce, butter, and heavy cream.
Ingredients
Skillet Curry
- 1 pound boneless skinless chicken breast thawed; cut into ¾-inch pieces
- 2 tablespoons butter
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 cup plain tomato sauce or passata
- ½ cup heavy cream
- to taste salt and black pepper
- 0–2 tablespoons water only if the sauce reduces too much
Optional Serving
- 4 cups cooked basmati rice optional; prepared separately
- 2 tablespoons chopped fresh cilantro optional
Instructions
- Dice the thawed chicken breast into even ¾-inch pieces and chop the onion finely. Measure the garlic, ginger, spices, tomato sauce, and cream before heating the pan.
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook the onion for 5–7 minutes until soft, lowering heat if it colors too fast. Stir in garlic, ginger, garam masala, and cumin for 30–60 seconds.
- Add the chicken and cook for 3–4 minutes, stirring, to begin firming the surfaces. Immediately add the tomato sauce and bring to a gentle simmer.
- Simmer for about 8–10 minutes, stirring occasionally, until the chicken is nearly cooked. If the sauce becomes too reduced to coat the meat, stir in water 1 tablespoon at a time, up to 2 tablespoons.
- Lower the heat and stir in the cream. Warm gently for 2–5 minutes, until every large chicken piece reaches 165°F; keep the finish brief if the meat was already fully cooked. Season with salt and pepper, and serve with optional cooked rice and cilantro.
Notes
Four modest portions, with rice prepared separately. Timing depends on the chicken size and pan; 165°F at the center is the final cooking check.